From the NZ Craft Beer TV journal entry:
Dunedin done, the next day was going to involve a bit of driving and Luke was amped to get down to Invercargill to catch up with Steve Nally of Invercargill Brewing. We cruised down and stopped in quickly to see Tom from Crafty Beers and Vicki from Beltane… their purple house is impossible to miss! It was then on to the Presidential Highway from Clinton to Gore (see what they did there!). We got into Invercargill and were amazed at the changes that had occurred in the place since we had last been down there over 10 years ago. Maybe Mayor Tim Shadbolt’s magic was working!
We met up with Steve and Murray from Invercargill Brewing, both passionate, energetic guys who are pumping out some incredible beers. We checked out the brewery, which Steve told us was about to be upgraded to allow double the amount of beer to be brewed. Invercargill do a lot of contract brewing and bottling for other NZ craft breweries including Yeastie Boys, Valley, Golden Ticket, Pink Elephant and Mussel Inn. Their own range of beers includes a delicious Honey Pilsner, Wasp, which had a hint of honey on the nose, some sweetness on the tongue and a nice dry, crisp finish. B.Man was another top drop, a great take on the NZ Pilsner style. Sister Gina was a Belgian style brew that Steve had brewed with a Witbier yeast and was a great example of an Abbey-style Dubbel with wisps of clove and fruity esters.
The Boysenbeery however, was the pick of the bunch for me. This beer is brewed and 15% Boysenberry juice is added near the end of fermentation. The resulting brew smells like boysenberry icecream, with a pleasant vanilla and berry nose. The vibrant red colour makes you think that this beer is going to be sweet and potentially syrupy, but this is anything but! The berry fruit makes itself known, but the beer finishes crisp and dry and your mouth stays filled with fragrant boysenberry notes without any cloying characters. Steve told us he was a massive fan of ciders and fruit and this is evident in the beer. His Nally’s Cider is another example of a greatly crafted product, aged for 18 months prior to release.
The one thing I think Steve gives to his beers that is paramount is balance and drinkability. They finish dry and crisp and are testament to his brewing skill.